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  • 2 red bell peppers, diced
  • 2 yellow squash, diced
  • 2 zucchini, diced
  • 2 Japanese eggplant, diced
  • 12 mushrooms, cut in half
  • 1 bunch asparagus, cut off bottom 1/4 and discard and cutremaining stems in 2" pieces
  • 2 onions, diced


  • 1/3 cup olive oil
  • 1/4 Cup Balsamic Vinegar
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 5 garlic cloves, minced


My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I add the marinade, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)

Serves around 8

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